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Cuisine > Indian Veg Recipes > Mughlai >
Mughlai Rotis recipes
Last Updated : Jul 27,2018
Sheermal by Tarla Dalal
Sheermal is a mildly-sweet, saffron-flavoured naan popular in the Indo-Pak sub-continent. While this Moghul delight is traditionally prepared in a tandoor, it can also be comfortably prepared in a Tava
in the convenience of your own kitchen. Using warm mi ....
Butter Naan Without Using Yeast, Naan Made On Stove Top Or Tava by Tarla Dalal
Surprise your family by preparing these delicious naans right at home using everyday ingredients. You don’t even need yeast, and these Butter Naans can be cooked easily in a tava. Common ingredients like curds, baking soda, baking powder and butter help to produce the characteristic texture of the n ....
Stuffed Shahi Puri by Tarla Dalal
As the name suggests, Stuffed Shahi Puris is truly a royal fare! Dough prepared with flour and methi, is stuffed with a rich paneer mixture, rolled into puris and deep-fried in oil.
The accents of methi contrast well with the soft blend of paneer, making this dish an unforgettable experience.
Lachha Paneer Paratha by Tarla Dalal
Just the sight of these crispy, ringed parathas is enough to make your mouth water! These sumptuous whole wheat parathas plumped up with succulent paneer, are rolled using a special procedure, which results in an exciting texture and appearance. Flavour enhancers like coriander, green chillies and c ....
05 Oct 16
Paneer Kulcha, Paneer Kulcha Made with Dahi, Curd by Tarla Dalal
Kulcha is a traditional preparation made with plain flour and curds. The curds add a yummy tanginess to the kulcha. Here the kulcha has been stuffed with a rich and spicy paneer filling.
It is advisable to keep the dough aside covered with a wet muslin cloth for at least 2 hours to allow it to ....
30 Mar 15
Moghlai Roti by Tarla Dalal
A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing th ....
Whole Wheat Coriander and Sesame Seeds Naan by Tarla Dalal
Um, a whiff of this aromatic naan is enough to kindle your appetite. The peppy smell and flavour of coriander and sesame seeds make this whole wheat naan a brilliant choice for the main course
It has a grand air about it, which makes it apt for a festive menu, ....
Nawabi Naan by Tarla Dalal
Think Nawabi, and luxury is the first word that comes to mind! Indeed, what better way to recreate that richness than by using mixed nuts. This scrumptious Nawabi Naan is an amazing creation of traditional tandoori naan studded with nuts. This gives you a lovely texture and mildly sweet flavour as y ....
Masala Paneer Naan ( Roti and Subzis) by Tarla Dalal
Masala paneer naan: a flavourful stuffed naan with a filling of paneer, green chillies and coriander, masala paneer naan is indeed a dish that will set you apart as a gourmet chef! it cooks really well on a tava without the need for a tandoor.
Makhani Roti ( Mughli Khana) by Tarla Dalal
No Mughlai meal is complete without the use of oodles of butter and cream. The mughals known for their love of all things delicious have used butter not only to serve with rotis but also to knead into the dough while preparing them. This roti prepared with butter and simply flavoured with freshly cr ....
Paneer and Onion Stuffed Paratha by Tarla Dalal
The spiced paneer and onion stuffing in the to make these healthy calcium rich parathas....sure to be enjoyed by all adults…. Good for bone building…low fat paneer has been used here as regular paneer is loaded with fat which can hinder calcium absorption.
Khus-khus ki Puri by Tarla Dalal
Khus-khus or poppy seeds are used in nearly all cuisines in India. Here is a delicious puri stuffed with a poppy seed mixture and made spicy with the use of Kashmiri red chillies. Other spices such as cardamom, cloves, cinnamon and nigella seeds are also used to add flavoring.
Khamiri Roti by Tarla Dalal
Khamiri roti is the mughals closest answer to leavened bread. Khamir, which means yeast, is used to prepare this roti, thus making it thick and spongy. Khamiri roti taste great with nearly any subzi and can even eaten with just some butter. Paired with dal makhni and nawabi paneer it makes a dining ....
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